Strawberry Shortcake

Strawberry Shortcake

I have a lot on my plate right now – and I’m not referring to food – so I haven’t been in the kitchen much. Besides, I have a newfound love. These days, after I am done attending to my kids, home reno and errands, you’ll hardly find me sitting in front of my laptop dutifully blogging (or reading blogs). Heavens, no. Instead, I make myself a nice hot cuppa tea and watch GLEE online. Heh heh. High five to any GLEE fans reading! 😉

Anyway, here’s a dessert I made when strawberries were still dominating the supermarket shelves. Since then, blueberries have slowly but surely taken over, and I can’t wait to make a nice blueberry cake soon. But for today, let’s shine the spotlight on the strawberries.

These beautiful long-stemmed ones were from Cold Storage. I grabbed a box, admiring their fresh, pristine state. They were a far cry from the tired, bruised ones I saw the day before at another supermarket chain (every punnet was bad … how they had to audacity to put them up for sale is beyond me).

We ate most of these juicy strawberries as is, but I saved some for making Strawberry Shortcake – the American version, that is … which consists of strawberries and whipped cream sandwiched in a split biscuit (scone). It is a classic dessert that is not to be confused with the Japanese Strawberry Shortcake, which is a frosted sponge cake with layers of strawberries and whipped cream.

I used the recipe fromJoe Pastry, who gave a wonderful photo-by-photo tutorial. The one thing that fascinated me was the addition of hardboiled egg yolks to the biscuit dough. As Joe explained, “The biscuits are a variation of my go-to recipe, but sweeter and incorporating Rose Levey Beranbaum’s trick of adding hard-cooked egg yolk for extra color, lightness and tenderness …”


The weather was crazy hot that day, and while it was the perfect time to enjoy this treat, it was a nightmare to take photos. I could not get any good shots when the cream refused to co-operate, and I couldn’t care less either. I just wanted to eat! That’s all you’re getting today, folks. ONE photo of my Strawberry Shortcake, melting cream and all. 🙂

Was it good? Hell yeah!

(from Joe Pastry)
– 220g plain flour
– 2 hardboiled egg yolks, pressed through a fine mesh strainer
– 1 teaspoon salt
– 1 tablespoon baking powder
– 30g sugar
– 56g cold butter, cut into small pieces
– 177ml buttermilk

– About 4 cups fresh strawberries, sliced
– 4 tablespoons sugar

– 1 recipeChantilly Cream

1. Preheat oven to 260 degree celsius*, arranging a rack on the top shelf of the oven. Once that’s done, combine the fruit and the sugar and allow to sit (macerate).
* I don’t know about you, but for my oven, 260 degree celsius would be too hot. I didn’t want my biscuit tops to burn, especially when they were sprinkled with sugar. So, I lowered it to 220 and it worked fine for me.

2. Sift the flour and leavening together into a bowl. Add the salt and egg yolk and whisk to combine. Add butter and rub between your fingers until the mixture looks like coarse meal. Add cold buttermilk and with a spatula, slowly and gently bring the dough together. Turn out onto a lightly floured board and knead once or twice to form a smooth dough. Pat into a mass about 3/4-inch thick (about 2cm) and using a biscuit cutter, cut into 2 3/4-inch rounds (about 7cm). You’ll have 7-8 portions. Brush with melted butter, sprinkle with sugar and bake 10-12 minutes until golden.

3. Prepare the Chantilly cream. When the biscuits have cooled, split them and lay them on individual plates. Spoon on some of the Chantilly cream, then a layer of the macerated strawberries, then apply the tops of the biscuits. Add another layer of Chantilly cream and finish with more strawberries. Consume immediately, with gusto.

For step-by-step photos, clickhere.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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